Ingredients:

•  4 tablespoons of extra-virgin olive oil;
•  2 tablespoons of brandy, eau-de-vie or Cognac
•  6 pounds of boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks;
•  Salt and freshly ground black pepper;
•  2 thinly sliced large onions;
•  4 peeled and thickly sliced carrots;
•  4 ounces of trimmed and thickly sliced mushrooms;
•  1 head of separated garlic cloves smashed and peeled;
•  Grated zest of 1 orange;
•  2 ripe tomatoes chopped or cup canned tomato purée;
•  2 bottles of white wine;
•  1 bouquet garni (1 small bunch of fresh parsley, 6 to 8 sprigs of fresh thyme and 2 bay leaves, tied to gather or bundled and cheese cloth);
•  1/2 to 1 teaspoon of black peppercorns;
•  1/4 of chopped fresh parsley for garnish; and,
•  Small pasta, such as orzo, mezze, penne or conchiglie for serving.

Preparations:

 In a large bowl or sealable plastic bag, combine 2 tablespoons of olive oil, the cognac, the beef and generous sprinklings of salt and pepper. Cover and set aside to marinate at room temperature for two hours.

Place a rack in the center of the oven and heat to 325°.

 In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons of oil over medium – high heat until it simmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches of salt; stir well to coat and heat through. Reduce heat to low, cover and sweat (cook without browning) for 8 to 10 minutes until onions and garlic are softened. Add beef and its marmalade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.

 Cover and bake in the center of the oven until meat is ultra-tender, about 3 to 4 hours. There is no need to start a baste but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.

 When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any harden fat from the top, and reheat before serving.